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Olive Oil Biscuits

These extra virgin olive oil biscuits are a top recipe to have on hand. Great for a handmade version of crackers of oat thins on cheese platter, or to snack on as is. Perfect for the festive season for your Christmas aperitivo.


Recipe

  • Makes 20 biscuits
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes

Ingredients

  • 130 g of semolina
  • 100 g of plain flour
  • Sea salt
  • 2 tablespoons of Nudo Extra Virgin Olive Oil
  • 90 ml of warm water
  • Sea salt flakes or dried herbs
130 g of semolina 100 g of plain flour Sea salt 2 tablespoons of Nudo Extra Virgin Olive Oil 90 ml of warm water Sea salt flakes or dried herbs

Method

Heat the oven to 180C / 350F and line a good sized baking tray with baking paper.

Put the semolina, flour and sea salt into a bowl and mix together. Stir in the extra virgin olive oil adding enough water to make a dough which you can bring together with your hands.

Dust a wooden board or your work surface with some flour and knead the dough until it can be rolled out; be careful not to not over work the dough at this stage.
Roll the dough out until it is about 5mm thick and then either cut into oblongs or use a shaped cutter to stamp out your biscuits. It is best to use two pieces of baking paper to roll out the dough if it is a little sticky, one below and one on top.

Put the biscuits onto the baking tray, brush them with oil and sprinkle with dried herbs or salt to your taste. If you like, you can brush with a flavoured oil for a twist; we love the Rosemary oil for this. 

Bake for about 8-10 minutes or until they are golden brown. You might want to rotate them half way through cooking depending on your oven.

Cool on a wire rack and serve warm or cooled. Particularly delicious served with soft goats cheese mixed with a little Greek Yogurt and some very fine lemon zest.